Low-Carb Keto Lasagna Recipe

Name: Low-Carb Keto Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large zucchini; salt to taste; 1 1/2 pounds ground beef; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 (29 ounce) can tomato sauce; 1 1/2 tablespoons red wine vinegar; 1 teaspoon parsley flakes; 1/2 teaspoon garlic paste; 1/2 teaspoon basil paste; 1/2 teaspoon onion powder; 1/2 teaspoon red pepper flakes; 2 (15 ounce) containers whole-milk ricotta cheese; 1 tablespoon dried parsley; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 8 ounces shredded mozzarella cheese; cooking spray

Servings: persons

3 large zucchini
salt to taste
1 1/2 pounds ground beef
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (29 ounce) can tomato sauce
1 1/2 tablespoons red wine vinegar
1 teaspoon parsley flakes
1/2 teaspoon garlic paste
1/2 teaspoon basil paste
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
2 (15 ounce) containers whole-milk ricotta cheese
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces shredded mozzarella cheese
cooking spray

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
3
Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
4
Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
5
Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
6
Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large zucchini, salt to taste, 1 1/2 pounds ground beef, 1/4 cup olive oil, and more.

Yes, Low-Carb Keto Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Carb Keto Lasagna

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